inthekitchen
Sweet & Sour Mandarin Fish
This dish, nicknamed “squirrel fish”, is served at banquets and special occasions. North Garden can
prepare the fish with a day’s advance notice.
INGREDIENTS:
2 lbs whole pickerel
salt and pepper, to taste
2 Tbsp + 1 tsp potato starch
2 eggs
2 tsp flour
3 tsp canola oil
1/2 tsp minced garlic
2 tsp chopped onion
2 tsp chopped red and green
2 tsp salt
pepper
1 tsp cooking wine
1/2 cup chicken broth
1 tsp white vinegar
3 tsp sugar
2 tsp ketchup
a few drops of sesame oil
2 tsp pine nuts
METHOD:
1. Clean off fish scales and
guts. Fillet the fish with skin
on, leaving the collar bone
attached.
2. Place the fillets skin side
down. Cross cut the fillets in
a diamond pattern, without
cutting through the skin.
3. Rub the fillets with 1 1/2
tsp salt and a dash of pepper.
Lightly dust with potato starch.
Beat together eggs and flour.
Make sure slices do not stick to
each other, then evenly coat
with the mixture.
4. Heat canola oil in a deep
pot or deep fryer to 200°C.
Holding one of the fillets at
each end, slowly lower into the
hot oil. Gently shake if meat
sticks together. Fry until crispy.
Repeat with second fillet and
arrange on a serving plate.
5. Heat 3 tsp oil in a pan. Add
minced garlic, onion, and green
and red pepper. Add cooking
wine, stirring until fragrant.
Add chicken broth, bring to a
boil, and add vinegar, sugar,
ketchup, and 1/2 tsp salt.
6. Add potato starch and cook
until sauce has thickened. Add
sesame oil, then pour the sauce
over the fried fish, sprinkling
pine nuts on top to garnish.
Yield 10 servings
ciao! / feb/mar / two thousand sixteen
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